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I actually would consider Jasmine. Its up there with Basmati in the quality department. Mahatma or Uncle Bens..... never! Some wild rices are good too but I would not want to steam that for this recipe.

I actually would consider Jasmine. Its up there with Basmati in the quality department. Mahatma or Uncle Bens..... never! Some wild rices are good too but I would not want to steam that for this recipe.

The Carolina rice is not bad and in a pinch I would do it. The old plantations on Edisto Island were actually rice and indigo plantations. Old Charleston (back in the day) was the port where most of it was shipped over to England and beyond.

My mom has a rice bed in her bedroom to this day that was passed down through generations... of course it does not go as well in this modern contemporary house as it did in her great great grandfathers place.

tut tut... I only use jasmine! However I do agree it's always necessary to shun Uncle Ben's, etc.

I really, really adore rice. Sometimes I think I like it more than potatoes. In fact I'm sure that I do.

I was successfully converted by my ex-wife who was Bahamian, it seems to be a staple of many of the Caribbean people as well. Growing up my mother hardly ever cooked it and when she did it was that white stuff in the perforated bag called Minute Rice, just terrible.

Hopey, have you ever tried the parboiled stuff? If not I suggest trying it. Quick tip for anyone cooking with the good stuff: put the amount you want to make in a pot, cover with just enough water so that when you put your finger in, just touching the very top of the rice, the water level is right at the first line of your index finger. Just below that first line if you have hands of a rock climber. Salt, and bring to boil. As soon as it starts to boil, cover and lower heat to a simmer. Time it exactly 17 minutes from this point, perfect rice every time. Was taught this by my first wife's mother two decades ago.

Combine all the ingredients in a sauce pan and bring to a boil, stirring making sure the honey dissolves. Then lower to simmer. Let it reduce (about 15 minutes).

You can put this over any kind of meat, but my favorite is either over pork or chicken. The key is to get a good char or crust on the meat. Another thing, season the meat before cooking with a little kosher/sea salt, black pepper, and most importantly cayenne or red pepper flakes. This counters the Italian sweet and sour sauce given above. I'll season boneless chops and sear in a bit of olive oil, or bake chicken wings in the oven at 400 degree until extra crispy. After they are done, I either pour the sauce over the meat or place everything together in a wok I have. The longer the meat sits in the sauce cooling the thicker the sauce becomes.

Saute onion and bell pepper until tender (DO NOT BURN), add garlic and carefully saute. Add beans, water, just a splash of vinegar, Adobe seasoning to taste, and pinch of sugar. Bring to a boil, stir... and lower temp to simmer about 10 minutes.

I actually had to google Agrodolce Chicken when I saw that yesterday. By no means does it sound easy to make and I know she was flattered that you did so. At some point this fall or winter I will have to make this stuff.

One of the best kitchen gadget investments I ever made was getting a rice steamer....a small version of what you see many use in some restaurants. I have only had one bad experience with it, but it was my fault for adding all kinds of weird stuff to the rice before steaming it (pecans, dried cranberries, and broth).

And Miss P... I hope your Puerto Rican friend was better suited for other activities rather than cooking. Knowing what I do of you so far, I bet he had some other talents that maybe made up for it??

Not a HE it's the same thing as Chicken Adobo gilly gilly style. it could be cooked w/ ginger, vinegar or garlic, it's very good cooked the correct way, and it taste to best in the Philippines here one way to cook it:

I knew a family in DC who originally came from the Philippines and if you went to their house on Sunday you were expected to stay for the huge afternoon meal.... and I mean HUGE !! I can't say that I have or have not tried it but surely would if given an opportunity.

I knew a family in DC who originally came from the Philippines and if you went to their house on Sunday you were expected to stay for the huge afternoon meal.... and I mean HUGE !! I can't say that I have or have not tried it but surely would if given an opportunity.

James You've probably had it when you were there for that Sunday Dinner, it's just a cooked chicken dish nothing more, and YES they can eat, I love all of there food, it's very good

Logged

"it's so nice to be insane, cause no-one ask you to explain" Helen Reddy cc 1974

My version of panang was less than stellar. Perhaps this one would be best left to the chefs who know how to do it correctly. It was ok but nothing like I expected it to taste. I checked out some of the you tube videos and they indicate that the fish sauce MUST be added. Soooooooooooooo... I screwed it up by not putting that in.

Clean and boil ribsPreheat oven to 250 degreesMix salt, sugar and paprika together in a large bowl with a lid - dredge ribs in the egg (helps the mixture stick better)Put ribs in bowl and shake til fully coated with mixturePut 1/2 cup water in shallow baking pan - place ribs in and cover with foilCook for 1 hour then remove foil, turn ribs, recover with foil and cook one more hourAfter second hour, remove ribs, turn oven up to 400 degrees, while it is heating up from 250 to 400, drain ribs, place ribs in large bowl with a lid, add barbecue sauce and shake to fully coat, put ribs back in baking pan and cook for 1/2 hour more without foil topping - Remove, allow to cool slightly and enjoy!